Preheat Oven: Start by setting your oven to 375°F (190°C). This ensures it’s ready to bake the pockets to a perfect golden crisp.

Cook Onions: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely diced onion.

Sauté Onions: Cook the onions for 3-4 minutes until they become soft and translucent, releasing their natural sweetness.

Brown Ground Beef: Add the ground beef to the skillet, breaking it up as it cooks. Continue cooking for about 6-8 minutes, or until the beef is browned and fully cooked. Drain any excess fat from the skillet.

Season Beef Mixture: Stir in 2 tablespoons of ketchup, 1 tablespoon of mustard, and 1 tablespoon of Worcestershire sauce. Mix everything together well.

Adjust Seasoning: Add salt and pepper to taste, and let the mixture cook for another 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and let the mixture cool slightly to avoid making the dough soggy when filling.

Assemble the Pockets: On a clean surface, unroll the crescent roll dough and separate it into 8 individual triangles.

Fill the Dough: Spoon a portion of the cooled beef mixture onto the wide end of each triangle. Then sprinkle some shredded cheddar cheese on top of the beef.

Seal the Pockets: Fold the dough over the filling and pinch the edges tightly to ensure the pockets are sealed and won’t leak during baking.

Bake to Perfection: Place the assembled pockets on a parchment-lined baking sheet, leaving some space between each one.

Bake: Put the baking sheet in your preheated oven and bake for 12-15 minutes, or until the dough is golden brown and crispy.

Cool Slightly: After baking, remove the pockets from the oven and let them cool for a few minutes. This will make them easier to handle and allow the gooey cheese filling to set.